No-Churn Salted Caramel Ice Cream
15 min · Medium
#comfort#dessert#kid-friendly#summer
Silky, scoopable salted caramel ice cream — and you don't need a machine. Cream whipped to clouds, folded with golden caramel and condensed milk, then rippled with flaky salt. Freeze, scoop, swoon: the make-ahead dessert that ends every summer dinner right.
Ingredientsfor 6 portions
- 27 tbsp Heavy Cream
- 10 tbsp Sweetened Condensed Milk
- 20 tsp Granulated Sugar, for the caramel
- 1 tsp Vanilla Extract
- 0.6 tsp Sea Salt, flaky, plus extra
Steps
- Melt the sugar in a dry pan over medium heat, swirling (not stirring), until it turns a deep amber caramel — watch closely, it goes from gold to burnt fast.
- Carefully whisk a splash of the cream into the caramel to loosen it into a sauce, then let it cool slightly.
- Whip the remaining cream with the vanilla to soft peaks, then fold in the condensed milk gently to keep the air in.
- Ripple the cooled caramel and the flaky salt through the mixture with just a few strokes for a marbled effect.
- Spoon into a freezer tub and freeze for at least 6 hours until scoopable, finishing each serving with an extra pinch of salt.
